Mienudeln mit Hähnchen

Ingredients

• 300 g chicken breast fillet
• 1 Egg white
• 2 tbsp teriyaki sauce
• 1 tbsp honey
• 2 tbsp Cornstarch
• 1 small onion
• 1 Garlic clove
• 200 g Sugar snap peas
• 100 g bean sprouts
• 2 stalks lemongrass
• 250 g Mie noodles
• Salt
• 5 tbsp oil
• 6 cashews

Instructions

1. 1.

   Soak the noodles in cold water. Roughly chop the cashews and toast them in a pan without oil. Whisk together the egg white, cornstarch, honey, and teriyaki sauce; slice the chicken into strips and marinate. Peel and quarter the onion, peel the garlic, halve it, and dice finely.

2. 2.

   Wash the sugar snap peas, drain, and cut diagonally in half. Rinse the bean sprouts under running cold water and let them drain. Trim the top of the lemongrass, split lengthwise, and lightly pound the root end flat. Cook the noodles in plenty of boiling salted water until al dente.

3. 3.

   Heat oil in a wok and stir‑fry the chicken until golden brown. Remove it from the pan and set aside on a kitchen towel to drain excess oil. Add the vegetables to the pan and sauté briefly. Return the chicken, add the cooked noodles and bean sprouts, heat through, discard the lemongrass, and sprinkle with cashews. Serve the mie noodles with chicken.